Brownie Muffins
These moist, chocolatey brownie muffins with a hint of cinnamon and crunchy nuts are perfect for breakfast, snack, or dessert, appealing to chocolate lovers and nut enthusiasts alike.
Ingredients
Instructions
- In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, cinnamon, and 3/4 teaspoon salt; make a well in the center.
- Combine the beaten egg, milk, and cooking oil; add all at once to the dry ingredients, stirring just until moistened (batter should be lumpy).
- Fold in the chopped nuts.
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake in a 400°F oven for 18 to 20 minutes.
Tips & Substitutions
For an extra fudgy texture, consider reducing the flour slightly or adding a bit of melted chocolate to the batter. If you're out of milk, you can substitute with almond or soy milk for a different flavor profile. To enhance the cocoa taste, try using Dutch-processed cocoa powder. Make sure not to overmix the batter; it should be lumpy for the best results.
Serving Suggestions
These brownie muffins are delightful on their own but can be served warm with a scoop of vanilla ice cream for a decadent dessert. Pair them with a hot cup of coffee or a glass of cold milk for a classic treat. They also make a perfect addition to a brunch spread alongside other sweet items like Autumn Gold Salad.
Storage & Reheating
Store leftover brownie muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a zip-top bag for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Muffins contains roughly 315 calories, with 6g protein, 53g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and protein. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it might alter the texture slightly, making it denser. To maintain a lighter muffin, consider using a mix of half all-purpose and half whole wheat flour.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will add moisture and a hint of sweetness to the muffins, aligning well with their chocolatey goodness.
How can I make these muffins gluten-free?
To make gluten-free brownie muffins, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xanthan gum, as it helps mimic the texture of gluten in baked goods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).